A Not So Traditional Corned Beef & Cabbage

A Not So Traditional Corned Beef & Cabbage

Warning... like the title says, this is not your traditional St. Patty's Day corned beef and cabbage dinner. Well really, the corned beef is traditional, its the cabbage and potatoes that I did a switch up on. Its not that I don't like the traditional but just wanted to switch things up a bit and see what happens. I'd say it was a success, really good flavors!Corned beef is actually super simple to make and the method I used here comes out beautifully tender! A bit of a note on corned beef brisket, it will shrink big time, about 40-50%. So be sure to keep that in mind when purchasing your meat. Rather then boiling wedges of cabbage and potatoes in water I wanted to try something different. I made roasted sweet potatoes and a warm cabbage slaw. Keeping with tradition, I still slathered on the spicy mustard.The potatoes are super simple. 2 potatoes, peeled, and cut into thick slices, tossed in olive oil, salt and pepper and roasted for 20-25 mins at 385 degrees. ***The potatoes take about 20-25 minutes to cook so you can start them accordingly***

This recipe contains , corned beef, water, bay leaves, peppercorns, , cabbage (coleslaw mix), onions (red),

4 Servings

Prep time: 1 hr +

Cook time: 15 min